Posted: 07 02 10 Post subject:
It is not necessary to sterilize your bottles for either method. The heat of processing does that for you.
I disagree jars of tomatoes and pickles only process for a few minutes in a water canner. I highly suggest sterilization of jars before canning in a hot water canner. Botulism is no laughing matter! Why take chances.
Quoting from the Ball Complete Book of Home Preserving, page 354 "Boiling jars or presterilization is unneccessary. Heat processing destroys any microorganisms, not only in the food but also in the containers and closures. " End Quote.
As I previously said, botulism is not a problem with acid foods. You only do acid type foods in a water bath canner. What you are concerned with is bacteria, molds and yeast. All of these will be destroyed in the "few" minutes of processing. If you are using approved and tested recipes these times are correct and adequate. Your acid content will be high enough. It is not a guessing matter, the recipes have been tested by scientists to assure your safety.
Also I suggest you contact your extension service to get the current recommendation of times for tomatoes.
Weeeeelllll... here are some folks that disagree
Wash the jars , lids, and bands in hot, soapy water; rinse and drain. Fill the canner with water and place the jars in the rack. Cover and bring to a simmer over medium heat. Reduce heat and keep jars hot until you're ready to fill them. Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them.
that was from this site [url]https://southernfood.about.com/od/canning/qt/canning-jars.htm[/url]
All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars.
that was from this site:
Heat the jars and bands. Time this so that the jars are hot when you are ready to fill them. If you have an automatic dishwasher, run the jars and bands through it so they will be steaming hot when you need them.
Boil the jars if you do not have a dishwasher. Put the jars in the canning pot, fill the pot 2 inches above the tops of the jars and set it on high heat. Once the water starts boiling, leave the jars for 10 to 15 minutes before you fill them with food. Take the jars directly from the boiling water.
Wash jars, lids and bands in hot soapy water. Rinse well. Dry bands; set aside. Jars and lids must be preheated and kept hot until they are used. To preheat jars and lids, completely submerge them in water that has been brought to a simmer (about 180Ã‚Â°F). They should remain at this temperature until they are used, removing one at a time as needed. DO NOT boil lids. If jars are used for any recipe that is processed less than 10 minutes, the jar must be sterilized. To sterilize jars, submerge jars in water and boil 10 minutes. (For altitudes higher than 1,000 feet above seal level, refer to Canning Basics.) Allow sterilized jars to remain at a simmering temperature until they are used.
This last one actually came from Ball's website at:
Sooooo...Jal, I guess we will just have to agree to disagree about technique
(but neener-neener anyway
When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling. If this is done you can can tomatoes using Boiling water canner
If you don't want to do that, I suggest pressure canning.
I DO process my tomatoes for more than a few minutes...however, LOTS of recipes don't call for all that time, most pickles and relishes and jams and jellies call for less than 10 minute processing time.